Beef and Egg Minari Ganghoe Rolls (3 servings)

Simmer beef covered with water. For intact beef cuts verify 63°C inside and rest 3 minutes, then cool and slice into 9 strips; adjust time to thickness.

Wash and trim minari; blanch in boiling water briefly until flexible and cool.

Beat eggs with salt, cook a thin egg sheet in an oiled pan until fully set, then cut into 9 strips.

Deseed and slice red pepper into 9 thin strips; use separate utensils from raw meat.

Layer one strip each of beef, egg and pepper, tie with one minari stem; make 9 bundles.

Mix 1 tbsp gochujang, 1 tbsp vinegar and 1/2 tbsp sugar; serve as dipping sauce.